Preparation

1.

1.Heat butter in a heavy bottomed kadai, add the whole garam masala now. Once it splutter add onion paste, fry it well till in butter.
2.Add the masala powder one by one then add tomato paste. Sauté it up to the oil separates from masala
Add ginger and Garlic paste. Stir a round, and then add the tandoor cooked chicken pieces. Stir all together.
3.Add enough amount of water to cook the gravy. After it starts boil add cashew paste. Mix and cook for another 12 minutes.
4.End with fresh cream, fenugreek leaves and garam masala. Mix and take it out from fire.
5. Garnish with swirl of fresh cream
Serve hot with Pulao and Indian Breads

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